Bee.f fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3-27.6 MPa. Fractions were analyzed for volatile, content using purge and trap gas chromatography. One hundred six volatiles were identified. The concentrations of straight or branched-chain hydrocarbons, aldehydes, ketones, olefins, enals, lactones, and total volatiles were significantly influenced by extraction conditons. The control contained the least volatiles in each class analyzed. Total volatiles were concentrated over controls by 10-100 fold depending on treatment, with lowest pressure extraction conditions yielding highest concentrations of vdlatiles.

Utilization of beef fat might be improved via production of fractions with specific functional properties. Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3-27.6 MPa. Extractions followed by one or two stage separation were collected into glass vials at atmospheric pressure and temperature. Resultant extracts were analyzed for fatty acid content by gas chromatography (GC). A significant difference in concentration due to extraction pressure for 16 straight chain fatty acids, 6 branched chain fatty acids, and 7 unknowns was found. Total fatty acids (mg/g extract) increased as pressure increased. Monounsaturated and polyunsaturated fatty acids increased with increasing pressure and solvent density as shown by the saturate/ unsaturate, saturate/monounsaturate, and saturate/polyunsaturate ratios.

Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3-27.6 MPa. Extractions followed by one or two stage separation were collected at atmospheric pressure and ambient temperature. Triglyceride analysis of extracts using HPLC and evaporative light scattering detection resolved 15 major peaks. Triglyceride content (mg/g extract) was influenced by extraction conditions. Extraction at 27.6 MPa and separation at 20.7 MPa resulted in highest triglyceride concentration, while 13.8 MPa resulted in the lowest. Saturated and monounsaturated triglycerides were selectively extracted based on solvent density and molecular weight. Little selectivity of polyunsaturated triglycerides was observed for fractionating beef fat.